What's with gluten? - KMSP-TV

Gluten intolerance, FDA labels explained

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Gluten has become somewhat of a buzzword in the American diet for the last few years, but it's also a misunderstood phenomenon. Dr. Archelle Georgiou explains what gluten is, why some people can't tolerate it, and why the FDA is finally defining what "gluten-free" means to consumers.


The Food and Drug Administration is clearly defining what qualifies for a gluten-free label. Under the new FDA rule, announced Friday, "gluten-free" food products must contain less than 20 parts per million of gluten.

Products labeled and sold as gluten-free still won't have to be technically free of wheat, barley, rye and derivatives of gluten-containing grains. The 20 parts per million threshold is an amount recognized by the medical community as low enough to be safe for people with celiac disease.

READ MORE: http://www.myfoxtwincities.com/story/23029909/gluten-free-label-finally-gets-fda-definition

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